Roasted Vegetables

This really isn't a recipe.  But, it's something I like to have for dinner.  I use whatever veggies I have on hand and roast them in the oven with polish sausage.  So, feel free to experiment with your fall favorites.

Roasted Vegetables

1 pound polish sausage, sliced/quartered
1 pound small potatoes, quartered
1 medium onion, sliced
Brussels sprouts - about 12 - frozen is fine
1 zucchini, sliced
olive oil
salt
pepper
garlic powder

Mix all ingredients together - making sure to coat the vegetables well.  Use the salt, pepper, and garlic powder based on your personal taste.  Place on large baking pan or cookie sheet.  Bake at 450 for 30-40 minutes or until potatoes are crisp.  Enjoy!

O'Brien Sausage Casserole

O'Brien Sausage Casserole

INGREDIENTS:

1 package (28 oz) Great Value
Southern Style O'Brien Frozen
Hash Browns with Onions & Peppers

1 pound Tennessee Pride Sage Sausage

1/2 cup chopped ham

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup sour cream

1/2 cup milk

1 cup cheddar cheese

1/2 cup French's Onions

1/2 teaspoon black pepper

Pre-Heat oven to 350 degrees.

Brown sausage, drain and set aside.

Combine soup, sour cream, and milk. Mix well.

Add sausage, French's Onions, cheese and pepper.

Stir in package of frozen hash browns.

Pour into 9 x 13 pan.

Bake for 30-40 minutes or until bubbly.

Top with cheese or additional French's Onions and brown another 5-10 minutes.

You can put this into smaller pans or muffin tins for individual servings.

Sweet Potato Croquettes

SWEET POTATO CROQUETTES

• 1 pt. mashed sweet potatoes
• 1 tblsp. butter
• 1 tsp. salt
• 1 tblsp. sugar
• large marshmallows 
• 1 egg white
• bread crumbs

Mash sweet potatoes very fine and add salt, sugar and melted butter. Shape into croquette rolls or patties around the marshmallow and chill in the refrigerator for a half hour. Then roll in bread crumbs, dip in the egg white, slightly beaten, and in the crumbs again. Bake in a shallow, greased baking dish for 20 minutes, at 400 degrees. 

Scalloped Ham and Potatoes

SCALLOPED HAM AND POTATOES

1 cup cooked ham
6 Red Potatoes - medium
1/4 cup red onion, chopped
1 tablespoon olive oil
1 small can sliced mushrooms
1 can cream of mushroom soup
1/2 cup milk or cream
1/4 cup pimentos
1/2 teaspoon black pepper
1/2 teaspoon soy sauce

Pre-heat oven to 375 degrees.
Chop ham into bite-size pieces and set aside.  Add onion to microwave safe dish.  Clean potatoes (leave skins on) and slice into 1/4 inch thick slices.  Add potatoes to onions in dish.  Toss in olive oil.  Cook in microwave 5-6 minutes until potatoes are almost tender.  Mix mushroom soup, milk, pepper and soy sauce.  Add mushrooms, ham and pimentos.  Stir well.  Stir in cooked potato mixture and pour into baking dish.  Bake at 375 degrees for 30-40 minutes or until bubbly.

IRISH POTATO SOUP

IRISH POTATO SOUP

8 medium potatoes

1 large onion, sliced

2 tablespoons Mrs. Dash

dash of salt

about a cup of evaporated milk

2 tablespoons butter

Peel and boil potatoes with onion, spices and salt; press all through a colander; then thin it with milk and add a lump of butter, more seasoning, if necessary; bring to a boil and remove from heat.  Serve immediately.

Erin Potatoes

ERIN POTATOES

1 package Idahoan Mashed Potatoes Buttery Homestyle, 4 oz

2 cups water (for potatoes)

1 small green pepper, seeded and chopped

1 small onion, chopped

1 tablespoon butter

Prepare potatoes according to package directions, cover and set aside. In medium sauce pan, melt butter over medium high heat.  Add pepper and onions.  Cook until tender.  Add to potatoes, stir well and serve.

Mashed Potato Omelet

Ever wonder what to do with leftover mashed potatoes?  Try this recipe next time you have a cup left.  You can also add in some chopped ham and your favorite vegetables for a quick 'dinner' omelet.

MASHED POTATO OMELET 

    4 eggs
    1 cupful of mashed potatoes
    1 tablespoon olive oil
    1 tablespoonful of chopped parsley

    1/2 cup shredded cheddar cheese

    1/4 cup onion, chopped
    salt and pepper, to taste

Beat the eggs until thoroughly mixed; add them gradually to the mashed potato, beating all the while; add half of the parsley, cheese, onion, salt and pepper. Put the olive oil saute or omelet pan; when hot, turn the ingredients into the pan, and smooth it down with a spatula. Let this cook slowly until nicely browned; fold it over as you would a plain omelet, and turn onto a heated dish. Sprinkle with the remaining parsley and serve.

Crockpot Steak & Potatoes

It’s simple and makes the most delicious gravy.  I used top round steak, but you could make this with any kind of beef roast.  My favorite part about using a crock pot is that it doesn’t heat up the kitchen and you don’t have to worry about the food while it’s cooking.

What’s your favorite Crockpot meal?

Crockpot Steak & Potatoes

4 top round steak medallions, about an inch thick
1 jar (12 oz) medium chucky salsa (use mild if you prefer)
2 cups sliced portabella mushrooms
1 medium onion, sliced
2 tablespoons honey
1 tablespoon teriyaki sauce
12 small potatoes
2 tablespoons cornstarch
1/2 cup water

Place steak in Crockpot. Cover with salsa, mushrooms & onion.  Stir in honey and teriyaki sauce.  Cook on high for 2 hours.  Add potatoes.  Cook on high for 2-3 more hours or until ready to serve. Mix cornstarch and cold water until dissolved and add to Crockpot.  Stir until gravy thickens and enjoy.

Sliced Baked Potato

 

When I first saw this potato, I had to try it. I cannot say that this is a faster way to make a baked potato, but it definitely makes it more interesting. At least I thought so until my brother said they looked like bugs. But, if you have little one in your house, I suppose you could decorate these instead of just adding cheese. I changed this a little from the original recipe - click here to see the original.
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Sliced Baked Potato
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4 baking potatoes
2 tablespoons olive oil
2 tablespoons Mrs. Dash Onion and Herb Seasoning Blend
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Pre-Heat oven to 450 degrees. Wash & scrub potatoes. Slice potatoes, but do not go all the way through - so that the potato looks like an accordion. Drizzle with olive oil. Bake at 450 degrees for 1 hour or until tender. Sprinkle with Mrs. Dash and a tiny bit more olive oil. Bake another 10 minutes or until herbs begin to brown. Serve plain or add your favorite toppings.

Roasted New Potatoes

 

Smoked bacon adds a nice flavor to this dish.  You can use any type of small potato.  I used fingerlings, but red ones are also nice.

Roasted New Potatoes

12 small potatoes

4 slices of thick, smoked bacon

1 medium onion

1 teaspoon olive oil

1/4 teaspoon coarse sea salt

1/4 teaspoon coarse ground pepper

Pre-heat oven to 400 degrees.  Rough chop the onion and slice the bacon in one inch pieces.  Wash and dry the potatoes.  Coat with olive oil, salt and pepper.  Place potatoes, bacon and onion on shallow bacon pan.  Bake for 30-40 minutes or until potatoes are tender and bacon is cooked through.

Hash Brown Sausage Cups

 

By far the most popular recipe was the Crescent Bacon-Cheese Tartlets.  Though, I have to thank everyone that commented on my Reuben Rolls!  Thinking about how to tweak the Crescent Bacon-Cheese Tartlet recipe, I decided to go with sausage.  This is actually a mini version of a hash brown casserole.  I like the idea of using a little leftover sausage, peppers and potatoes to make a new breakfast treat.  Instead of making the mini-muffin cups, I made a larger version in a regular size muffin pan.  My version is meant more for breakfast rather than an appetizer.

After you look over the recipe, be sure to leave a comment to be entered in the Creative Creations Giveaway.  Thanks to Pillsbury for providing me with free crescent rolls to try out their recipe!  Now, we want to do the same for you.  Pillsbury is providing a Creative Creations gift pack through MyBlogSpark.  The gift includes 2 VIP coupons (valid in U.S. only) and some holiday serving platters.  If you left a comment on the last post, you’ll get an extra entry.  And, if you’re a follower of my blog, you’ll also get an extra entry there too!  Hurry though, all entries must be made by midnight, December 22, 2009. (This contest has ended - the winner was Karin!)

Hash Brown Sausage Cups

1 pkg Pillsbury Refrigerated Crescent Rolls

1 egg, beaten

2 tablespoons sour cream

1/2 cup sausage, browned & drained

1/4 cup chopped green & red peppers

1 tablespoon chopped onion

1/4 cup cooked, diced potatoes

salt & pepper to taste

1/4 cup cheddar cheese

Pre-heat oven to 375 degrees.  Spray muffin pan with non-stick cooking spray.  Unroll crescent rolls.  Press two triangles together at the seams to form a square.  Press each square into the muffin pan.  Mix egg and sour cream together.  Spoon about two teaspoons of egg mixture into bottom of each roll.  Combine sausage, peppers, onion and potatoes.  Spoon a heaping tablespoon of sausage mixture into each roll.  Top with remaining egg mixture.  Sprinkle with salt & pepper, if desired.  Top with cheddar cheese.  Bake at 375 degrees for 10-15 minutes or until golden brown.

Makes 4.

Pork Chop & Potato Casserole

Looking for a different way to cook the same old thing? Try this easy casserole.
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Pork Chop & Potato Casserole
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6 thick boneless pork chops
6 small red potatoes
1/2 cup unsalted cracker crumbs
1 egg, beaten
3/4 cup milk
1 to 2 tablespoons olive oil
1 tablespoon Mrs. Dash
salt and pepper to taste
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Preheat oven to 375 degrees. Peel potatoes and slice them thick. Lightly coat casserole dish with a little olive oil. Place slices in casserole in layers, putting a little olive oil on top of the potatoes and sprinkling with salt, pepper, and Mrs. Dash as you go. Roll the chops in the egg first and then the cracker crumbs. Place chops on top of potatoes. Pour milk in casserole dish. If the milk doesn't reach the level of the potatoes, add a little more, but don't cover the chops. Bake at 375 degrees for about 20 minutes until the chops are brown on top. Reduce heat to 325 degrees and bake about another 15 minutes or until potatoes are fork tender.

Scalloped Potatoes & Ham

This dish is an 'after' Easter tradition for my family. There was always leftover ham and potatoes that needed to be used up. You don't need to wait until Easter to make this, but it is a quick way to make a new dish with leftovers.
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Find more great recipes at the Grocery Cart Challenge Recipe Swap.
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Scalloped Potatoes & Ham
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2 cups cooked ham, sliced thin
4-5 potatoes, sliced 1/4 inch thick
1 can cream of mushroom soup
1/4 cup chopped pimentos
1/2 cup milk
1/2 cup water*
1/4 teaspoon black pepper
1/2 teaspoon salt, to taste
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Pre-heat oven to 350 degrees. Peel and slice potatoes 1/4 inch thick. In medium saucepan, cover potatoes with water and bring to a boil. Boil for 5 minutes, drain reserving 1/2 cup water*. Mix soup, water, milk, pimentos, pepper and salt together. In a 2-quart casserole dish, layer half of potatoes, ham, and soup mixture. Repeat layers ending with soup mixture. Bake at 350 for 35-40 minutes.

Voodoo Casserole

I have no idea how this easy casserole got its strange name, but it is simply delicious. It's also a great way to use leftover onion and potato slices.
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Voodoo Casserole
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1/2 pound ground chuck
1/2 pound pork sausage
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
salt to taste
1 can cream of mushroom soup
1/2 cup water
6 large potatoes, sliced thin
2 medium onions, sliced
2 cups cheddar cheese
1/2 cup Durkee Onions
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Pre-heat oven to 350 degrees. Season beef and sausage with pepper, garlic powder and salt. Brown over medium heat and drain. In a deep casserole dish, layer one row of meat, a layer of sliced potatoes, and a layer of onions. Pour 1/2 can of mushroom soup on top. Sprinkle 1 cup of cheddar cheese on top. Repeat the layers. After you pour the other half of mushroom soup on top, pour 1/2 cup of water over casserole. Sprinkle remaining cheese over the top. Cover and bake for 40 minutes at 350. Remove cover and sprinkle with Durkee Onions. Bake, uncovered, an additional 10 minutes or until golden brown on top.

Fingerling Potatoes

Ever tried Fingerling Potatoes?
They look a little different than 'new' potatoes and they have a richer flavor. Try this simple recipe the next time you want a side dish that is a little different.
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Fingerling Potatoes
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10-12 Fingerling potatoes, washed
1/2 teaspoon coarse black pepper
1/2 teaspoon coarse sea salt
3 tablespoons olive oil
1 tablespoon butter, cut in small pieces
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Pre-heat oven to 400 degrees. Coat potatoes with oil, pepper and salt. Bake 30-35 minutes (stir once to re-coat with oil half-way thru baking) or until fork tender. Remove from oven and top with butter. The butter will melt prior to serving.

Roast Beef with Yukon Gold Potatoes

Sometimes the simple meals are the best. Normally I would have put this in a baking dish and cooked it in the oven. But, I happen to be out of aluminum foil at the moment. Well, actually, I've been out of it for a while, but keep forgetting to pick some up at the store! This recipe will work for any cut of roast. You can also substitute the potato of your choice or add other vegetables.
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Roast Beef with Yukon Gold Potatoes
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1 & 1/2 pound roast
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons canola oil
6 large Yukon Gold potatoes
1 cup beef broth
2 cups water
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Pre-heat skillet with oil on high heat. Season roast with pepper, salt and garlic powder on all sides. Brown meat quickly on all sides. Place in large pot. Add water, worcestershire sauce, and broth; bring to a boil. Wash and prepare potatoes - do not peel. Add potatoes to pot. Reduce heat to a simmer. Simmer for 1 to 2 hours adding more water or broth if necessary.